No-Bake Chocolate Mousse Pie Recipe

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Almost No-Bake Chocolate Mousse Pie is a simple chocolate treat that can be made at any time of the year. It's rich, creamy, and easy to make in no time.


FOR THE CHOCOLATE MOUSSIE PIE – 1 1/2 cups chocolate wafer cookie crumbs, I used 24 Nabisco chocolate wafer – 4 Tbsp unsalted butter – 3 cups heavy whipping cream – 12 ounces semi-sweet chocolate, chopped – 1 pinch of salt – 1 tsp vanilla extract – 2 Tbsp granulated sugar GARNISH – 1 cup heavy whipping cream – Cocoa powder or extra chocolate cookie crumb

Preheat the oven to 350F. Butter a 9-inch springform. Food processor chocolate wafters into fine crumbs. Use 1 1/2 cups crumbs; I used 24 Nabisco chocolate wafters.

Step 1 


Try adding one or two more and saving a tablespoon for dusting the finished pie, like I did. Stir crumbs into melted butter until evenly combined.

Step 2

Sprinkle crumbs on the bottom and 1/2 inch up the edges of the springform pan. A flat-bottomed measuring cup makes it easier to tamp them down for an equal coating.

Step 3

Bake crust for five minutes in preheated oven. Remove and store. Boil 1 cup heavy whipping cream on medium or high. Remove cream from heat and add cacao, salt, and vanilla.

Step 4

Let sit for 10 minutes to melt the chocolate. Stir until well combined. Allow the ganache to cool at room temperature or refrigerate.

Step 5

Mix 2 cups heavy whipping cream and sugar to medium-stiff peaks. Don't overdo it, but keep peaks up. Fold room-temperature ganache into whipped cream gently until streak-free.

Step 6

Pour mousse into springform pan and distribute evenly. Shake the pan to smooth it out, but don't knock out too much air from the mousse.

Step 7

Let chill overnight or 6 hours. Spread 1 cup of heavy whipping cream in the cake centre for garnish. Sprinkle cocoa powder or chocolate cookie crumbs on top.

Step 8

Also See

Also See

Maple and Mascarpone Fruit Tart Recipe